One-pan sweet-tangy meat dinner (Print Version)
# Ingredients:
→ Main Ingredients
01 -
4 pork chops, boneless
02 -
1 lb (450g) baby yellow potatoes, quartered and rinsed
03 -
2 tablespoons butter, divided
04 -
2 tablespoons oil, divided
05 -
1 tablespoon lemon juice
06 -
1/4 cup honey
07 -
1/3 cup whole grain mustard
08 -
1 teaspoon smoked paprika
09 -
Salt and fresh cracked pepper
10 -
Chopped fresh parsley, for garnish
# Instructions:
01 -
Par-cook quartered potatoes in boiling salted water for 8 minutes. Drain and set aside. In the meantime, pat dry and season pork chops with salt and pepper on both sides.
02 -
In a small bowl, combine mustard, honey, paprika, lemon juice and mix until smooth.
03 -
In a large skillet, melt 1 tablespoon butter with 1 tablespoon oil over medium heat and cook potatoes until golden with a nice crust, tossing regularly. When potatoes are done, remove to a plate. Discard oil and butter if it's too brown.
04 -
In the same skillet, melt remaining butter with oil, cook pork chops 3 - 4 minutes on all sides until cooked through. Remove to another plate.
05 -
Still with the same skillet, lower the heat and pour the honey mustard sauce. Let the sauce reduce for one minute then stir in potatoes and toss to coat well. Move potatoes on the side and add pork chops back into the skillet. Coat pork chops with the honey mustard sauce.
06 -
Garnish with fresh chopped parsley and serve the pork chops and potatoes immediately.
# Notes:
01 -
Take the pork chops out of your refrigerator about 15 minutes before cooking for more even cooking.
02 -
Let the pork chops rest for 5 minutes before serving to allow juices to redistribute.
03 -
For thicker pork chops, you may need to finish cooking them in a 375°F oven for a few minutes.